Flash Black Venison


You will need:
1 lb venison cut into small chunks
1 sliced medium onion
2 sliced peppers
4 crushed garlic cloves
1 thumb-sized peeled and chopped ginger or 1 tsp of dried ginger
4 chopped spring onions

For the marinade:
2 tbsp soy sauce
1 tbsp corn starch
1 tbsp sugar
1 tbsp oyster sauce
1 tsp Worcestershire sauce
1 tsp sesame oil
Pinch of salt

For the sauce:
1/2 cup water or stock
2 tbsp honey
2 tbsp corn starch
1 tbsp soy sauce
1 tbsp sugar
1 1/2 – 2 tbsp black pepper
1 tbsp oyster sauce
1 tsp Worcestershire sauce
1 tsp sesame oil
Pinch of salt

Featured in:
February 2020

Make the marinade by mixing all the marinade ingredients together – adding the corn starch last – then put the venison in the marinade for at least 30 minutes

In another bowl, combine the ingredients for the sauce and mix

Over high heat, add a coat of oil in a wok or heavy based frying pan then sear the meat until it is almost cooked. (Don’t overcrowd the pan and fry in smaller batches if necessary.) Then place the meat on a plate to rest

Oil the pan again and over a high heat fry the peppers and onions then remove from the pan

Now fry the garlic, ginger and the lower/white parts of the spring onions. Once browned, add the peppers, onions and marinated venison and stir well on a medium heat

Once everything is cooked through add the sauce and stir. The sauce will thicken

Season to taste and add the remaining spring onions and serve.

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Have you seen this months copy of Lincolnshire Life Magazine? 📖 If not, you may have missed their feature on the Taste of Excellence Awards, including our very own Tristran Russell presenting the Best Farm or Local Shop to this years winner and finalists Doddington Hall and Gardens, Manor Farm Shops and Garden Centre, Leasingham , Nr Sleaford and Leagate Road Farm Shop, congratulations to you all! 🍾 #awardsceremony #awardsnight #magazinefeature ... See MoreSee Less